Seeing your vision through what appears to be a messy jungle can be overwhelming at times, but focusing on end outcomes, and what lies within can be very rewarding.
As we headed out to tend to the garden this past weekend, I know the list of “needs” was overwhelming to the boys.
Boxes of Produce
This list is prepared before we harvest your share. Some guesswork is involved! We do our best to predict which crops will be ready to harvest, but sometimes crops are on the list that are not in the share, and sometimes crops will be in the share even though they’re not on the list. Remember food safety in your kitchen when preparing, always wash your hands before working with your produce and always wash your produce before eating.
Black Seeded Simpson Lettuce – Some of the crops are ran under cold well water to take the field heat off of them so they last longer in your refrigerators. They are not washed – just cooled. So remember to wash your vegetables before eating.
Red Salad Bowl Lettuce – Beautiful color.
Grand Duke Kohlrabi – This is the last of this crop for the season.
Purple Vienna Kohlrabi – This plant thrives in the northern regions of Europe and North America. Kohlrabi is native to Europe and is believed to be the only common vegetable native to that area.
Detroit Dark Red Beets – This is the end of this crop. A new crop should be ready next week or the following.
Green Bell Peppers – Here is a general background article about peppers.
Banana Pepper – I have been cutting up and freezing the peppers I haven’t had time to use so that I can use for recipes throughout the season.
Onion – Are you tired of tearing up when you cut onions. According to the National Onion Association to reduce tearing when cutting onions, first chill the onions for 30 minutes. Then, cut off the top and peel the outer layers leaving the root end intact. (The root end has the highest concentration of sulphuric compounds that make your eyes tear.)
Tomatoes – Sun Gold cherry tomatoes and Fourth of July tomatoes. Enjoy the flavor. Look for more to come.
Cucumbers – Are you thinking about cucumbers…We also have dill. If you are interested in canning your own pickles let us know.
Carrots – Did you know…Carrots contain a pigment called carotene that converts to vitamin A when you digest it. This vitamin helps us to see in reduced light and at night. Check out this segment on America’s Heartland for more information on this vegetable.
Summer Squash, Burpee Golden – Are you wondering how to use this summer squash – see how to cut it up here.
Zucchini – Try these recipes from Martha Stewart.
Swiss Chard – If you are like me, you are still trying to figure out how to use this. Check this site out.
Viking Red Potatoes – Red potatoes are great for mashed potatoes or boiled potatoes. Check out this post on how to cut potatoes.
Cilantro – Fresh cilantro has such a wonderful aroma. I have been freezing mine to use in canned salsa and soups later this year. The tomatoes are forthcoming if you are holding out for fresh salsa.
Eggs – We thought you would enjoy some farm fresh eggs. You can cook and use them just like the ones you buy at the store.
Fresh cut arrangement – Hydrangeas, Rudbeckia, Zinnias and Coreopsis
Recipe of the Week
Cinnamon Zucchini Bread
3 Eggs, beaten
1 cup Sugar
1 cup Brown Sugar
1 cup applesauce
3 cups Flour (opt: substitute 1 cup Whole Wheat Flour)
1 tsp Baking Soda
1 tsp Salt
1/4 tsp Baking Powder
1/4 tsp Cinnamon
2 cups Zucchini, shredded
Beat together the eggs, sugars and applesauce.
Stir together all the dry ingredients and add to the egg-sugar mixture. Stir in the shredded zucchini.
Coat four mini loaf pans with cooking spray. Sprinkle sugar on the bottom. Pour batter evenly in all four pans. Sprinkle tops with sugar.
Bake at 325 degrees for 45-50 minutes, or until toothpick comes out clean.